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Unit 1A.5 – Mashing in Malt Whisky Distilleries

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1 Dipl. Distil. Module 1A: Preparation of Cereal Wort: Unit 1A.5. Mashing in Malt Whisky Distilleries Institute of Brewing and Distilling Diploma in Distilling (Dipl. Distil.) Module 1A: Raw Materials & Preparation of Cereal Wort Unit 1A.5 – Mashing in Malt Whisky Distilleries 1A .5.1 Mashing Procedures This recipe is used around the world for making whiskies exclusively from an all malt mash. Malt whiskies have a distinct flavour that is due in part to the type of malt mashed . The conversion of starch to sugars has already started during the malting process, following the breakdown of the cell walls and protein matrix surrounding the granules. This conversion was stopped by drying the grains. It is restarted by adding back the water but there is no point in doing this with whole grains because the distiller must extract from the mash • all of the partly solubilised starch, • all of the sugars already formed and, • all of the diastatic enzymes. This cannot be done efficiently unless the grain has been milled to make the starch, the sugars and the enzymes accessible by water. M ILL ING M ASHING CO NVER - S IO N Crushed malt The starch is The malt is is mixed with converted into water to start sugar by the crushed th e conversion m alt processcon versionn Mashing requires the following equipment: 1. A grist hopper from which to feed the grist in a controlled way to the mixer. 2. A supply of water that can be fed to the mixer through a heat exchanger to achieve a precise temperature © The Institute of Brewing & Distilling (Dipl.Distil. 1 Revision Notes Version 1, November 2009) 2 Dipl. Distil. Module 1A: Preparation of Cereal Wort: Unit 1A.5. Mashing in Malt Whisky Distilleries 3. A grist/water mixer, often a tube fitted with a screw, for instance a ‘Steels masher’, that delivers the mix over the side of and into the mashing vessel and 4. A mashing vessel. Mashing vessels of different designs are used for malt whisky production, but all of them have: • a set of blades or a rake to stir the mash in a controlled way and • a slotted base that sits just above the outlet. When the outlet valve is opened, the mash settles gently on the slotted base through which the liquid extract is withdrawn. The grain extract is the unfermented mash; an alternative and much shorter name used in Scotland is ‘wort’. It may be clear or slightly cloudy, depending on the type of mashing vessel in use and the manner in which it is operated. Spent G rain Clear W ort Mashing is carried out in the following way. The grist is mixed with water that is called the first water because more water will be used later in the process. This mixing of the first water and the grist is called ‘mashing-in’. Mashing-in is a critical step because the water must be at a precisely controlled temperature. The temperature of the mash in the mashing vessel must be: • warm enough to gelatinise the remaining malt starch, • cool enough to preserve the activity of the enzymes and • be near to the optimum temperature for the speed of action of the malt amylases. The temperature that is the best compromise between these three requirements is in the range 62 to 65 ºC. Many distilleries use 64.0 ºC. The mash is stirred occasionally and after a given time that could be between 20 to 70 minutes after filling. During this time the malt enzymes, alpha-amylase and beta- amylase, are converting (saccharifying) the starch to maltose and maltotriose. After the allotted time has elapsed, the wort is withdrawn from the bottom of the vessel. This is called the strong wort because it contains a high percentage of sugar. It is pumped through a heat exchanger to cool it to the temperature that suits the yeast © The Institute of Brewing & Distilling (Dipl.Distil. 1 Revision Notes Version 1, November 2009) 3 Dipl. Distil. Module 1A: Preparation of Cereal Wort: Unit 1A.5. Mashing in Malt Whisky Distilleries that is to be added. This is usually in the range of 15 to 25 ºC. From the heat exchanger the wort is Hot wort in Cold wort out transferred directly to the fermentation vessel. As soon as there is about 50cm of depth of wort at the correct temperature in the vessel, the yeast is added because it is essential for fermentation to start very quickly. Unyeasted fresh wort becomes heavily infected with Lactobacilli in a matter of an hour of so. Meanwhile, back in the mashing vessel the bed of grain still contains some materials that the distiller needs: a little more sugar and more starch that can be converted to sugar by the enzymes carried over into the fermentation vessel. So warmer second water is added (about 70 ºC), drained off, cooled and sent to the fermentation vessel. Then the hot third water (about 80 ºC) is used to wash any remaining sugar out of the grain. The third water is normally recycled to form at least part of the first water for the next mash. This is the traditional method of “3-water” mashing in which the mash is stirred by a set of rotating paddles after the addition of each water and the wort run off to wash back, or to a storage tank for recycling into the next mash in the case of third waters. This method has been replaced by sparging the water onto the mash semi continuously ( as in brewing) and the wort run off continuously until the required volume and gravity is achieved in the wash back. At the end of the mashing process, the fermentation vessel is full of wort that is already fermenting rapidly. The mashing vessel contains the grain debris (draff), mainly husk, material that contains very little sugar or starch. This is used as feed for cattle or is disposed of in another environmentally friendly way. The specific gravity of the wort depends on the amount of water added per tonne of malt, usually about 10 tonnes. The specific gravity is usually within the range of 1.050 and 1.070 and the pH value about 5.2. Maltose and maltotriose are the main sugars in the wort, together with smaller amounts of glucose and maltotetraose. All of these sugars can be fermented by suitable yeast strains but at the end of mashing only about 72% of the extracted wort is fermentable. About 15% of the remaining starch fragments called dextrins are converted in the fermenting wash. This is called the ‘secondary conversion’ without which the alcohol yield would be reduced by about 60 litres of alcohol per tonne. These processes are described in more detail in the following sections. © The Institute of Brewing & Distilling (Dipl.Distil. 1 Revision Notes Version 1, November 2009) 4 Dipl. Distil. Module 1A: Preparation of Cereal Wort: Unit 1A.5. Mashing in Malt Whisky Distilleries 1A .5.2. The Principles and Purpose of Mashing The major objective of mashing and wort preparation is to extract all of the available carbohydrate from the raw materials and present it to the yeast in a fermentable form. A subsidiary but important objective is to extract other materials: • that provide the yeast with nutrients leading to a successful fermentation and • other materials such as lipids which will eventually contribute to the flavour of the new make spirit. As mentioned above the final portion of conversion that takes place in the early stages of fermentation is known as 'secondary conversion' The extent of secondary conversion is also dependent on mashing conditions and can determine the limit of alcohol yield. The conditions chosen by each distillery are therefore vital in obtaining: • optimal extraction of potentially fermentable carbohydrate, additional ,yeast nutrients and the full compliment of diastatic enzymes from the malt, and • optimal conversion of the carbohydrate to fermentable sugars. When present, protein-degrading enzymes (proteases) can produce smaller molecules such as amino acids which are essential for yeast growth early in fermentation. Malt does contain some protease and some additional amino acid is produced during mashing. However the bulk of the necessary amino acid is already in the malt and is produced during the malting process when the protein matrix surrouding the starch is being broken down. ‘Conversion’ or ‘saccharification’ are the terms used to describe the enzymic production of fermentable wort from starch. In the starch granule there are two different types of polymer both consisting of long polymers of glucose units alpha-1-4 linked together. Each polymer is linked to one or more similar chains by alpha 1-6 linkages. About 20% or more of the starch consists of amylose which has very few inter chain alpha 1-6 linkages. Amylopectin, on the other hand has a 1-6 linkage for every 25 glucose units arranged as shown below © The Institute of Brewing & Distilling (Dipl.Distil. 1 Revision Notes Version 1, November 2009) 5 Dipl. Distil. Module 1A: Preparation of Cereal Wort: Unit 1A.5. Mashing in Malt Whisky Distilleries Structure of amylopectin: The upper diagram shows chains of about 25 glucose units arranged in an almost parallel semi-crystalline formation. It is thought that amylose infills between these amylopectin molecules so that the starch granule can assume an almost spherical shape. The lower diagram shows how the glucose units are chemically linked between carbons 1 and 4 in the linear parts of each chain and between carbons 1 and 6 at the branch point. The stereochemical shape of each glucosidic bond is in the alpha position.
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